Whole Kasugo Dai (Young Sea Bream) from Tokyo’s renowned Toyosu Fish Market!
This fish arrives whole. Average size is ~400g. One fish per order. A top choice for sushi and sashimi preparations!
Kasugo Dai, or young sea bream, is a prized hikarimono (shiny-skinned fish) in Japanese cuisine. It has a lean, subtly sweet flesh with a delicate umami depth, making it a refined choice for traditional sushi.
Culinary Notes:
- Flavor: Clean, mild, and lightly sweet.
- Texture: Lean yet tender, with a fine grain.
- Best Uses: Sushi, sashimi, crudo, or lightly cured Edomae-style (see preparation tips below).
- Bonus: Traditionally salted, rinsed with vinegar, and served with akasu-seasoned rice for a perfect balance of umami and acidity.
Edomae-Style Preparation Tips:
- Scale and debone the fish.
- Salt lightly and let rest for ~30 minutes.
- Rinse with vinegar to enhance umami and texture.
- Marinate briefly in fresh vinegar—avoid over-marination to prevent drying.
- Serve with oboro and well-seasoned akasu rice for the perfect balance of flavors.